PIE
Page 47
Directions:-
Preheat the oven to 220C.
In a non-stick frying pan, heat 2 tsp of the oil over medium-high heat.
Add mince. Cook, while you stir, for 3-4 minutes or until browned. The transfer it to a bowl.
Heat remaining 2 tbsps. Of oil in the pan on medium heat then add in the onions. Season and cook while stirring in between till soft for about 6 minutes.
Add vinegar and sugar. Cook while stirring till caramelized for about 5 minutes. Transfer to bowl.
Over medium-high heat, heat the remaining oil in the pan. Add in zucchini and mushroom and cook, while stirring in between till soft for about 3 minutes. Return onion and mince mixture to the pan. Sprinkle with flour and cook, as you stir, for a minute.
Add stock gradually, stirring continuously till smooth. Add in the Worcestershire sauce and bring to boil. Simmer till slightly thickened for about 2 minutes. Transfer it to a baking dish.
Then top it with pastry and brush it with egg. Make a small slit at the center of the pastry. Bake it till golden and puffed for about 25 minutes.
Nutritional information per serving: Calories 3053, Fat 41 g, Carbs 33 g, Protein 56 g, Fiber 4 g.
Beetroot Pie with Goat Cheese
This is a great tart made with caramelized beetroot and tangy cheese.
Yields: 4 servings
Prep: 15 min
Cook: 45 min
Ready In: 1 hr.
Ingredients:-
15g of butter
8 small beetroot, peeled and halved
1 tbsp. of balsamic vinegar
1 tsp o fresh thyme leaves
1 tbsp. of brown sugar
1 sheet of frozen butter puff-pastry, thawed
Fresh mint leaves, for serving
50g of goat cheese, crumbled
Directions:-
Preheat the oven at 200C. Melt the butter in a non-stick frying pan on medium-high heat. Stir beetroot for about 2 minutes. Add sugar, thyme and vinegar. Season it. Cook, while stirring, for about 2 minutes or till mixture thickens. Cover it with a foil; bake it for 20 about minutes or till beetroot become just tender. Kept aside, for about 5 minutes for cooling. Increase the oven to 220C.
Trim the pastry into disc. Evenly arrange beetroot over the base of the pan. Top it with pastry. Fold in excess. Bake it for 20 minutes or till golden and puffed. Cool the pan for about 10 minutes. Turn it onto a plate. Top with mint and goat's cheese.
Nutrition information per serving: Calories 1208, Fat 15 g, Carbs 31 g, Protein 6g, Fiber 5 g, Cholesterol 29 mg.
Bolognaise Pie
This Bolognaise pie recipe is prepared with only 6 ingredients and is very delicious.
Yields: 4 servings
Prep: 10 min
Cook: 12 min
Ready In: 22 min
Ingredients:-
1 tbsp. Of olive oil
1 brown onion, chopped finely
575g jar of primavera pasta-sauce
600g of lean beef mince
1 sheet of ready-rolled puff pastry, frozen and partially thawed
1 egg, lightly beaten
Directions:-
Preheat the oven at 220°C.
Heat the oil in a deep fry pan on medium heat. Add the onion and cook, stirring, for about 3-4 minutes or till onion is softened. Add mince and cook, stir with wooden spoon for breaking up mince, for about 5-6 minutes or till browned. Add pasta sauce. Bring it to boil. Reduce the heat to a medium-low. Simmer, stirring in between, for about 8-10 minutes or till mixture is thickened. Transfer it to the bowl. Keep aside for about 15 minutes for cooling.
Divide the mixture among 4 ramekins. Cut the pastry sheet into quarters. Brush the ramekin edges with the water. Place the pastry over the filling and fold over edges. Cut crossly in center of the pie tops. Brush the tops with the egg. Place the ramekins on the baking tray. Bake them for about 12-15 minutes or till golden.
Nutritional information per serving: Calories 2263, Fat 30.3 g, Carbs 26.8 g, Protein 39 g, Sodium 1057 mg, Fiber 3.4 g, Cholesterol 149 mg.
Bolognaise Pot Pie
Bolognaise pot pie makes an easy and delicious dinner and it freezes well too.
Yields: 4 servings
Prep: 12 min
Cook: 20 min
Ready In: 22 min
Ingredients:-
1 carrot, finely chopped
400g of tomato pasta-sauce
400g of beef mince
400g of potatoes, peeled, chopped
2 tbsps. Of cheddar cheese, grated
1 onion, chopped finely
8 button mushrooms, chopped finely
2 tbsps. Of milk
1 tbsp. of basil, chopped
Directions:-
Preheat the oven grill at medium-hot. Heat non-stick fry pan on medium-high heat. Spray using olive-oil spray; add onion and carrot. Cook for about 4 minutes or till tender. Add the mince; cook for 5 more minutes till meat browns. Add mushrooms, pasta sauce and basil. Simmer it for 10 minutes till reduced slightly.
Meantime, boil or steam potatoes for about 10 minutes or till soft. Drain them and keep warm.
Spoon the mince mixture into 4 ramekins. Roughly mash potato and combine through pepper and salt, milk and cheddar cheese. Top all ramekins with dollop of the mash. Place them under grill for about 1 minute or till light golden on the top. Serve them immediately.
Nutritional information per serving: Calories 1421, Fat 15 g, Carbs 23 g, Protein 27 g, Sodium 491.68 mg, Fiber 5 g, Cholesterol 81 mg.
Bubble and Squeak Pies
The kids will love these tasty bubble and squeak pies which are filled with healthy vegetables. Keep some extra in the freezer for those nights when you don't feel like cooking.
Yields: 6 servings
Prep: 20 min
Cook: 1 hr.
Ready In: 1 hr. 20 min
Ingredients:-
1 tbsp. of olive oil
1 brown onion, chopped finely
2 tsp of fresh thyme leaves, finely chopped
2 carrots, peeled and finely chopped
2 cloves of garlic, crushed
2 celery stalks, finely chopped
2 tbsps. Of no-added-salt tomato paste
1 1/3 cups of Campbell's Real-Stock Beef, low Salt
400g of lamb mince
3 tsp of gluten-free Worcestershire sauce
200g of butternut pumpkin, peeled and chopped
1 large (200g) Desiree potato, peeled and chopped
50g of low-fat cheddar cheese, grated
½ cup of frozen peas
Salad leaves, to serve
Directions:-
Preheat the oven at 180C. Heat the oil in non-stick fry pan on medium-high heat. Add garlic, onion, thyme, celery and carrot. Cook, while stirring, for about 5 minutes or till onion is softened. Increase the heat to a high. Add mince and cook, stirring using wooden spoon for breaking up mince, for about 5 minutes or till browned. Add tomato paste. Add Worcestershire and stock sauce. Reduce the heat to a low. Simmer it, covered, for about 12-15 minutes or till thickened.
Mean time, place pumpkin and potato in a saucepan. Cover them with sufficient cold water. Bring it to boil on high heat. Reduce the heat to a medium. Simmer it for 12-15 minutes or till tender and add peas in last 1 minute. Drain and return to the pan. Add half of the cheese. Mash till smooth. Season it with pepper.
Divide the mince between 6 ovenproof dishes. Top them with mash. Sprinkle them with remaining cheese. Place them on a baking tray. Bake them for about 20-25 minutes or till cheese melts and becomes golden. Cool them for about 5 minutes. Serve them with some salad leaves.
Nutritional information per serving: Calories 913, Fat 8.50 g, Carbs 13.5 g, Protein 20.2 g, Fiber 4.7 g, Cholesterol 43 mg.
Cottage Pie
This cottage pie is delicious and is easy to prepare.
Yields: 4 servings
Prep: 10 min
Cook: 35 min
Ready In: 45 min
Ingredients:-
/> ¼ cup of Cobram Estate Extra-Virgin Olive-Oil
1 onion, chopped
1 tsp of dry mixed herbs
500g of Coles beef mince, 4 star
1 tsp of garlic, minced
500g pkt. of green beans, carrot & baby corn, frozen
500ml of Coles Italian Passata
600g of Coles Mashed Potato
Directions:-
Heat 2 tbsps. Of oil in a saucepan on medium-high heat. Cook the onion for 1-2 minutes or till soft. Add the garlic; cook for about ½ minute. Add mince and herbs and cook, stirring, for about 5-6 minutes or till browned.
Add vegetables and passata and cook for about 8-10 minutes or till mixture thickens. Season it.
Preheat the grill over medium-high. Place the mince mixture in an ovenproof dish. Top it with mash. Drizzle with the remaining oil and cook for 10-12 minutes till golden.
Nutritional information per serving: Calories 2506, Fat 27 g, Carbs 44.5 g, Protein 44.90 g, Sodium 804 mg, Fiber 8.1 g, Cholesterol 112 mg.
QUICHE RECIPES
Farmer’s Market Quiche
This is basically a quiche that you can make with whatever vegetables are in season at your local farmer’s market to make a gorgeous brunch quiche bursting with vibrant flavors.
Serves 8
1 hour
Ingredients:-
1 Pie Crust, blind baked in a tart pan
2 cups Tomatoes, assorted and cut into thick slices
2 Zucchini, cut into thick slices
¼ Red Onion, cut into thin slices
4 Eggs
1 cup Half-and-Half or Milk
1 cup Gruyere Cheese, shredded
¼ cup All-Purpose Flour
1 tablespoon fresh Basil, chopped
½ teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Dry Mustard
¼ teaspoon Cayenne
Directions:-
Have the oven pre-heated to 375 degrees.
Heat up 1 tablespoon olive oil in a large skillet and assemble zucchini slices in one layer, sprinkle salt and pepper over the zucchini. Cook until lightly browned and then transfer onto a plate.
Add onions and cook for about 3-4 minutes. Remove cooked onions and set aside.
Whisk together half-and-half, eggs, flour, basil, cayenne, dry mustard, salt and pepper in a mixing bowl.
Place the shredded cheese over the bottom of the crust before laying half of the slices tomatoes and half of the zucchinis on top of the cheese.
Pour the egg mixture over the tomatoes, zucchini and cheese.
Layer the rest of the tomatoes and zucchini, and the cooked red onions on top of the egg mixture.
Pop into the oven to bake for 30 minutes.
Let pie cool at room temperature for about 10-15 minutes before serving.
Nutrition Information per Serving: Total calories 307g, protein 10g, total fat 17.7g, total carbohydrates 27.8g, cholesterol 108mg, sodium 414mg
Caramelized Onion Quiche
Caramelized onions in delicious egg mixture baked in a flaky pie crust – simply divine!
Serves 8
1 hour 40 minutes
Ingredients:-
1 Pie Crust, blind baked in a tart pan
3 (1 pound) Red Onions, cut into half-moon slices
3 Eggs
1½ cups Gruyere Cheese, grated
¾ cup Milk
¼ cup Heavy Cream
2 teaspoons Balsamic Vinegar
1/8 teaspoon ground Nutmeg
Pinch of Salt and Pepper
Directions:-
Have the oven pre-heated to 350 degrees.
Start by caramelizing the onions: heat up 2 tablespoons olive oil in a heavy bottomed pan and add onions, sprinkle about ½ teaspoon of salt over. Cook over medium heat for about 10 minutes, stirring all the time, before reducing the heat to slow and cook for another 40 minutes.
Stir in balsamic vinegar and ook for another 10 minutes and then take pot off the heat.
Sprinkle half of the gruyere cheese over the bottom of the baked crust.
Layer the caramelized onions over the cheese layer and sprinkle the other half of the cheese on top of the onions.
Whisk milk, cream, eggs, nutmeg, salt and pepper together in a mixing bowl. Pour mixture into the crust over the layers of cheese and onions.
Bake for 30-35 minutes.
Let quiche rest for 10-15 minutes before serving.
Nutrition Information per Serving: Total calories 302g, protein 10.8g, total fat 17.6g, total carbohydrates 26g, cholesterol 91mg, sodium 276mg
Mushroom Swiss Quiche
Add this recipe to your recipe box as a meal option for the next Meatless Monday! It is a quiche that is bursting with lovely, woody mushrooms flavors in a delicious savory egg custard.
Serves 12
1 hour 5 minutes
Ingredients:-
2 Pie Crust, blind baked in a tart pan
1 pound Mushrooms, cut into slices
2 cups Swiss cheese, shredded
¼ cup Parmesan, grated
2 cups 2% Milk
8 Eggs
¼ cup Shallots, diced
3 tablespoons Cooking Sherry
1 tablespoon All-Purpose Flour
1 teaspoon Dijon Mustard
½ teaspoon Salt
½ teaspoon dried Thyme
¼ teaspoon Black Pepper
Directions:-
Have the oven pre-heated to 350 degrees.
Heat up 1 tablespoon butter in a large skillet and cook the shallots for about 3-4 minutes.
Add mushrooms and dried thyme and cook for another 5-6 minutes.
Stir in salt and pour in the sherry, combine all ingredients well and cook until the sherry has completely evaporated. Take skillet off the heat.
Whisk together eggs, milk, flour, Dijon mustard, salt and pepper in a measuring bowl or cup.
Toss the parmesan and Swiss cheese together in a small bowl.
Place ¼ of the mushroom mixture into each of the baked pie crust, layer ¼ of the cheese mixture next, followed by ¼ of the egg mixture. Repeat this until all ingredients have been used up.
Place both pies onto a baking sheet and bake for 40-45 minutes.
Nutrition Information per Serving: Total calories 360g, protein 14.5g, total fat 19.9g, total carbohydrates 31.8g, cholesterol 133mg, sodium 473mg
Roasted Beet, Kale and Brie Quiche
This quiche is made up of ingredients that are not commonly used in a quiche but it is really delectable! It is truly THE quiche to whip up for beet-lovers for a nutritious and yummy treat.
Serves 6
1 hour 45 minutes
Ingredients:-
1-2 Pie Crust
3 Red Beets
3 cups Baby Kale
1 Sweet Onion, cut into quarters
6oz Brie, cut into cubes
4oz Fontina Cheese
3 Eggs
½ cup Greek Yogurt
½ cup Heavy Cream
¼ cup Balsamic Vinegar
2 tablespoons fresh Parsley
1 tablespoon fresh Dill
½ teaspoon Red Pepper Flakes
Directions:-
Have the oven pre-heated to 375 degrees.
Place beets and onions on a baking sheet and pour 2 tablespoons olive oil and about 1 teaspoon of salt over, tossing to coat well.
Pop beets and onions into the oven to roast for 25-30 minutes, remove the baking sheet in the last 5 minutes and add the baby kale to roast for the last 5 minutes.
Remove the baking sheet from the oven and let cool. Once the onions are cool enough to handle, cut into thin slices.
Bring the oven heat down to 350 degrees.
Whisk together eggs, heavy cream, greek yogurt, parsley, dill, red pepper flakes, 1 teaspoon salt and 1 teaspoon pepper in a mixing bowl.
Add brie and half of the fontina cheese into the egg mixture, stirring to combine well.
Roll out the pie crust dough and transfer onto a tart
pan, trimming off the excess dough.
Layer roasted beets and onions onto the bottom of the crust and pour egg mixture on top of the vegetables. Sprinkle the remaining fontina cheese over the egg mixture.
Bake for 50-60 minutes.
Nutrition Information per Serving: Total calories 610g, protein 20.9g, total fat 35.5g, total carbohydrates 53.9g, cholesterol 145mg, sodium 754mg
Vegetables Mediterranean Quiche
A healthy quiche filled with beautiful fresh vegetables and bursting with vibrant flavors, this is great as a hearty breakfast or lunch.
Serves 8
1 hour 10 minutes
Ingredients:-
1 Pie Crust
½ cup Sundried Tomatoes
1 Onion, diced
1 Red Bell Pepper, diced
2 cups fresh Spinach
¼ cup Kalamata Olives, cut into slices
2 cloves Garlic, finely chopped
1¼ cups Milk
1 cup Cheddar Cheese, shredded and divided
1/3 cup Feta, crumbled
4 Eggs
1 teaspoon dried Oregano
1 teaspoon dried Parsley
Directions:-
Have the oven pre-heated to 375 degrees.
Fill a glass measuring cup with about 1½ to 2 cups of boiling water and add sundried tomatoes in. Let tomatoes sit for about 5 minutes to let tomatoes soften.
Drain the tomatoes and transfer to a chopping board. Chop sundried tomatoes and set aside.